In a large pot, sauté garlic, onions, jalapenos, and rosemary with butter for one minute. Add wine and mussels. Turn heat to high and steam covered for 3 to 5 minutes until shells open. Remove mussels with slotted spoon and arrange over pasta. Discard any mussels that do not open. Keep warm.

5

To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally. Remove from heat and pour over mussels and pasta. Garnish, then serve with crusty French bread and salad.